Collected Dry Rub Recipes

Ingredients:
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika

Instructions:
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Rub well on meat and let sit overnight before barbecuing.

Enough for a 9-pound brisket.

Ingredients:
1 Tbsp cracked black pepper
1 Tbsp cracked white pepper
1 Tbsp cracked red pepper
1 Tbsp lemon pepper

Instructions:
Mix ingredients. Rub into all sides of beef brisket.

Makes enough for a 5-pound brisket.

Ingredients:
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
1 Tbsp lemon powder
6 Tbsp sugar (optional--watch closely, because it may burn!)

Instructions:
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Rub well on meat and let sit overnight before barbecuing.

Ingredients:
1 cup brown sugar
1/2 cup paprika
2 1/2 Tbsp ground black pepper
2 1/2 Tbsp salt
1 1/2 Tbsp chili powder
1 1/2 Tbsp garlic powder
1 1/2 Tbsp Onion Powder
1 to 2 tsp cayenne pepper
3 full slabs of pork spareribs, "St. Louis cut" (trimmed of the chine bone and brisket flap), preferably 3 pounds or less per slab.
Struttin' Sauce, Boydesque Brew, or other sweet, tomato-based barbecue sauce.

Instructions:
The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about 1/3 of the rub evenly to the ribs, reserving the rest of the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.

Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with more rub, reserving the rest of the mixture. Let the ribs sit at room temperature fot 30 to 40 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees.

Transfer the meat to the smoker. Cook the ribs for about 4 hours, turning and sprinkling them with more dry rub about halfway through the time. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce, Boydesque Brew, or other sweet, tomato-based barbecue sauce.

When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.

Makes 6 servings.

Ingredients:
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp dry mustard
1 tsp crumbled bay leaf

Instructions:
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Rub well on meat and let sit overnight before barbecuing.

Ingredients for kingly rub:
1/4 cup dried dill
1/4 cup brown sugar
2 tsp kosher salt
2 tsp freshly ground black pepper
3 to 3 1/2 pound salmon tail section, boned and butterflied

Ingredients for kingly mop (optional):
Remaining kingly rub
1 cup cider vinegar
1/4 cup oil (preferably canola or corn)

Instructions:
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest. Place salmon in a plastic bag and refrigerate overnight.

Prepare the smoker for barbecuing, bringing the temperature to 180 to 200 degrees F. Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes. Stir the remaining rub together with the other mop ingredients in a small saucepan and warm the mixture over low heat.

Transfer the salmon to the smoker skin-side down, placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes. The salmon should flake easily when done. Serve hot or chilled.

Makes 6 servings.